I made this sinful dessert for Thanksgiving and it was a huge hit! So much so that I was volunteered to make this for my husband's family gatherings from now on!
Super easy, super creamy and super delectable!
Cookies-n-Creme Trifle
Ingredients
2 family size boxes of brownie mix (make as directed on box)
2 boxes of pudding (I use Jell-o Oreo pudding, but you can substitute regular chocolate or vanilla)
2 cups of milk
1 package of Oreos crushed
2 tubs Cool Whip
1 bag chocolate chips (I use semi-sweet)
Directions
Mix brownie batter and put into greased glass 9x13 baking dish. Top with chocolate chips and bake as directed
Once cooled, crumble brownies and set aside
Whisk together milk and pudding mixes in a large bowl
Spread 1/2 of crumbled brownies on bottom of dish. Then add layer of pudding, then layer of oreos, then layer of cool whip. Repeat.
WARNING: This is so good, it'll make you wanna smack yo mama!
Tuesday, December 24, 2013
Thursday, December 19, 2013
Mexican Chicken Casserole
Tomorrow, my work team is having a holiday potluck. I was put in charge of coordinating - so we are having an 'Ugly Sweater Soiree' and a holiday brunch. It should be fun!
Typically, for brunch themes, I make breakfast items. I LOVE breakfast! I could eat it anytime. Unfortunately, when the sign-up sheet began to fill up, it was turning into a breakfast more than a 'brunch'. SO, this casserole should do the trick! Something new and different, but I think it'll be delicious!
Mexican Chicken Casserole
Ingredients
1 lb. boneless chicken cut into bite-size pieces
1-2 cups of cooked corn (I use frozen)
1 jar Thick-n-Chunky Salsa (I use Old El Paso)
1 package taco seasoning
1 cup of water
1 can black beans rinsed
1 can Rotel tomatoes drained
Whole wheat tortillas
Mexican style cheese
Directions
Preheat oven to 375
Spray skillet with non-stick spray
Put chicken, water & taco seasoning into skillet on medium heat
Once chicken has cooked through, add salsa. Stir to combine. Then stir in beans, corn & tomatoes
Once cooked through, remove from heat
Spread 1/3 of chicken mixture on bottom of 8-in square baking dish. Cover with 1 tortilla, then half of remaining chicken mixture, then shredded cheese. Repeat.
Cover and bake for 20 minutes or until heated through.
Sprinkle top with remaining cheese and bake uncovered for 5 min or until melted
Did I mention how much I love easy recipes!? This just might get added to the weekly meal list!
Typically, for brunch themes, I make breakfast items. I LOVE breakfast! I could eat it anytime. Unfortunately, when the sign-up sheet began to fill up, it was turning into a breakfast more than a 'brunch'. SO, this casserole should do the trick! Something new and different, but I think it'll be delicious!
Mexican Chicken Casserole
Ingredients
1 lb. boneless chicken cut into bite-size pieces
1-2 cups of cooked corn (I use frozen)
1 jar Thick-n-Chunky Salsa (I use Old El Paso)
1 package taco seasoning
1 cup of water
1 can black beans rinsed
1 can Rotel tomatoes drained
Whole wheat tortillas
Mexican style cheese
Directions
Preheat oven to 375
Spray skillet with non-stick spray
Put chicken, water & taco seasoning into skillet on medium heat
Once chicken has cooked through, add salsa. Stir to combine. Then stir in beans, corn & tomatoes
Once cooked through, remove from heat
Spread 1/3 of chicken mixture on bottom of 8-in square baking dish. Cover with 1 tortilla, then half of remaining chicken mixture, then shredded cheese. Repeat.
Cover and bake for 20 minutes or until heated through.
Sprinkle top with remaining cheese and bake uncovered for 5 min or until melted
Did I mention how much I love easy recipes!? This just might get added to the weekly meal list!
Monday, December 2, 2013
Chili
It's been cold lately and anytime this kind of weather hits, I immediately want chili! For the first 4 years of our relationship, I was afraid to make chili for my husband... I was scared he wouldn't like it! Now, it's one of his favorite things that I make -- and he tells me I owe him 4 years worth of makeup chili!! :P
My mom used canned chili. Other people make chili too "tomato-ey" (Yes, that is totally a word!) So, this is my version! I typically make it with spaghetti noodles, but it tastes great without as well (We made chili dogs with it and it ROCKED!)
Chili
Ingredients
1 small can of tomato sauce
1 can of mild chili beans
1 can of dark red kidney beans (drained)
1 can Rotel tomatoes
1/2 cup of water
1 small onion chopped
1- 1 1/2 lb ground beef (or ground turkey)
1 small pkg Bloemers chili powder
*Optional* Spaghetti or any type of noodle
Directions
Combine chili beans, kidney beans, tomato sauce, water and Rotel in a large pot
Put on medium heat
Brown meat and chopped onion in a medium skillet
Drain and return to skillet
Add chili powder and stir until all meat is coated
Then add meat to chili pot
*Now for the secret ingredient... Taco sauce! I add about a cup to the chili -- it gives extra flavor & cuts the tomato-ey flavor too!
If you choose to add noodles, follow the below steps:
Take a handful of spaghetti, break into 3 sections and drop into a pot of boiling water
Cook til al dente.
Drain water and add noodles to chili pot
Now, I must confess about the secret ingredient. One day, I was making a double batch of chili and realized I didn't have extra tomato sauce. So, I had all this meat and beans and tomatoes and it was going to be OH SO DRY if I didn't figure out something fast! I happened upon about 1/2 jar of leftover taco sauce in my fridge and thought "What the heck! I'll give it a shot!" And the rest (as they say) is history! I haven't made a pot of chili without it since that day :)
This chili goes GREAT with cornbread muffins! I like to break mine up all into the same bowl with my chili. YUM-O!
My mom used canned chili. Other people make chili too "tomato-ey" (Yes, that is totally a word!) So, this is my version! I typically make it with spaghetti noodles, but it tastes great without as well (We made chili dogs with it and it ROCKED!)
Chili
Ingredients
1 small can of tomato sauce
1 can of mild chili beans
1 can of dark red kidney beans (drained)
1 can Rotel tomatoes
1/2 cup of water
1 small onion chopped
1- 1 1/2 lb ground beef (or ground turkey)
1 small pkg Bloemers chili powder
*Optional* Spaghetti or any type of noodle
Directions
Combine chili beans, kidney beans, tomato sauce, water and Rotel in a large pot
Put on medium heat
Brown meat and chopped onion in a medium skillet
Drain and return to skillet
Add chili powder and stir until all meat is coated
Then add meat to chili pot
*Now for the secret ingredient... Taco sauce! I add about a cup to the chili -- it gives extra flavor & cuts the tomato-ey flavor too!
If you choose to add noodles, follow the below steps:
Take a handful of spaghetti, break into 3 sections and drop into a pot of boiling water
Cook til al dente.
Drain water and add noodles to chili pot
Now, I must confess about the secret ingredient. One day, I was making a double batch of chili and realized I didn't have extra tomato sauce. So, I had all this meat and beans and tomatoes and it was going to be OH SO DRY if I didn't figure out something fast! I happened upon about 1/2 jar of leftover taco sauce in my fridge and thought "What the heck! I'll give it a shot!" And the rest (as they say) is history! I haven't made a pot of chili without it since that day :)
This chili goes GREAT with cornbread muffins! I like to break mine up all into the same bowl with my chili. YUM-O!
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